Cooking Instructions
1.
Roast the
Peanuts (4 Tbsp)
and roughly chop them. Chop the
Roma Tomatoes (2)
and
Cauliflower (1)
into florets. Mince the
Garlic (2 cloves)
. Hydrate the
Golden Raisins (5 tsp)
in
Water (1 cup)
for 10 minutes.
2.
Fill a large saucepot 3/4 full with water and
Kosher Salt (to taste)
. Place over high heat, and bring to a boil. Meanwhile, fill a large kitchen bowl with water and ice for an ice bath. When water is boiling, add
Pink-Eyed Peas (2 cups)
.
3.
Boil the pink-eyed peas for 4 minutes.
4.
Then add the cauliflower florets to the same pot. Let boil 3 more minutes. Cut the heat, remove the florets and peas with a slotted kitchen spoon, and add to the bowl of ice water. Place cooking water back on high heat for pasta.
5.
In a small bowl, mix
Madras Curry Powder (1 Tbsp)
and
Olive Oil (1 Tbsp)
together, stirring to incorporate. Set aside. While waiting for pasta water to boil, heat a large sauté pan over medium-high heat.
6.
Add
Olive Oil (1 Tbsp)
and minced garlic. Cook until fragrant. Add curry spice/oil mixture and
Crushed Red Pepper Flakes (as needed)
. Cook for another 30 seconds. Add roma tomatoes and
Kosher Salt (to taste)
and cook for 2-3 minutes.
7.
Remove from heat, and set aside. When the water comes to a boil, add the
Rigatoni (5 oz)
and stir. Cook for 7-8 minutes, or until tender. Reserve 2 tablespoons of the pasta cooking liquid. Drain pasta, and set aside.
8.
Heat the pan of tomatoes and garlic on medium-high heat. Add cauliflower, pink-eyed peas, and hydgolden raisins to pan, stirring to incorporate.
9.
Continue to cook over medium-high heat until the butter is melted and the pasta has absorbed some of the sauce. Remove from hear and season to taste with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
10.
When the vegetables are warm, add the pasta,
Butter (1 Tbsp)
, and some of the reserved pasta cooking water.
11.
Serve the pasta in bowls with dried peanuts sprinkled on top. Enjoy!
